Pasta Boscaiola | Rouxbe Recipe

For a real treat, you can make your own pappardelle (refer to the Cooking School lesson on How to Make Fresh Pasta), but to make it even quicker you can use dried pastas such as rigatoni or penne.

This version of Pasta Boscaiola is very easy to make. Simply saute the mushrooms and then add the prosciutto, chili flakes and garlic. Cook until fragrant.

Deglaze with a bit of white wine before adding the cream. Let the cream reduce slightly and then toss with the pasta. Finish with freshly chopped parsley, parmesan cheese and a splash of extra-virgin olive oil. Dinner will be done in less than 40 minutes.